Ingredients
4
4 servings
- •⅓ cup plain nonfat yogurt
- •1 tablespoon tandoori masala powder
- •1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- •½ onion, chopped
- •1 (1 inch) piece fresh ginger
- •1 clove garlic
- •2 tablespoons water
- •3 tablespoons cooking oil, divided
- •2 teaspoons garam masala
- •¼ teaspoon Indian chili powder
- •1 cup tomato sauce
- •1 cup half and half
- •2 tablespoons butter
- •1 teaspoon dried fenugreek leaves
- •1 teaspoon salt
Instructions
- Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
- Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.
Nutritional Facts
Per 4 servings
- Calories: 474
- Carbohydrate: 13g
- Fat: 30g
- Fiber: 3g
- Protein: 38g
- Sugar: 5g
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